Part 9

This can be eaten hot or cold.

Der Mensch ist was er iszt. German.

Liver Dumplings (Leber Kloese)

1 calf's liver 1/8 lb. Suet 1 small onion 1/4 loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.

Soak 1/4 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.

Before serving, brown bread crumbs in butter and sprinkle over the dumplings.

A Baked Ham

Should be Kentucky cured and at least two years old. Soak in water over night.

Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night.

Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold.

This is the way real Kentucky housekeepers cook Kentucky ham.

DESHA BRECKINRIDGE.

An ill cook should have a good cleaver. Owen Meredith.

Belgian Hare

2 rabbits 1 quart sour cream Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.

If there is no sour cream, add 1 tablespoon of vinegar to sweet cream. The cream makes a delicious sauce.

Pepper Pot

Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil

Soak tripe over night in salt water. Boil meat and tripe four to six hours.

Delicious Mexican Dish

Soak and scald a pair of sweetbreads, cut into small bits; take liquor from three dozen large oysters; add to sweetbreads with 3 tablespoons of gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in flour; cook until sweetbreads are tender; add oysters; cook 5 minutes; add 3/4 cup of cream; serve with or without toast.

Hungarian Goulash

3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion

Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.